Greek Spinach and Feta Phyllo Pie
Ingredients
- 2 lb. fresh spinach or 2 10-oz. packages frozen chopped spinach, thawed
- ½ cup olive oil
- ½ cup chopped scallions
- ½ cup finely chopped fresh parsley
- 2 tbsp. finely chopped fresh dill or 1 tbsp. dried dill weed
- 4 eggs lightly beaten
- 1 cup about 6 oz. finely crumbled feta cheese
- ½ tsp. salt
- ½ tsp. pepper
- Dash of nutmeg
- ⅓ cup 1⅔ sticks melted butter*
- ½ lb. about 14 sheets phyllo pastry, thawed
Instructions
- Preheat the oven to 350ºF.
- Remove large, tough stems from spinach leaves.
- Wash spinach leaves thoroughly, squeeze out excess water, and dry on paper towels.
- Chop spinach into ½-inch pieces (if using frozen spinach, squeeze out excess moisture).
- Heat olive oil in a large frying pan over medium-high heat.
- Add scallions and cook for 4 minutes, stirring constantly.
- Add spinach and cook for an additional 3 minutes.
- Remove the pan from heat and let it cool for 5 minutes.
- Stir in parsley, dill, eggs, feta cheese, salt, pepper, and nutmeg.
- Set aside.
- Butter a 9×13-inch baking pan.
- Layer 7 sheets of phyllo pastry, brushing each sheet with melted butter.
- Spread the spinach filling evenly over the phyllo.
- Trim off excess phyllo and fold it over the filling.
- Layer the remaining 7 sheets of phyllo, brushing each sheet with melted butter.
- Trim off excess phyllo and brush the top of the pie with melted butter.
- Place the pan on the middle oven rack and bake for 40 minutes or until the crust is golden.
- Cool for 5 minutes before cutting into squares.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this savory Greek Spinach and Feta Phyllo Pie with a crisp and citrusy Assyrtiko white wine. The acidity and bright flavors of Assyrtiko will complement the richness of the dish, creating a delightful culinary experience. Cheers!
Nutritional Information
Calories: 365 kcal | Carbohydrates: 25 g | Protein: 12 g | Fat: 26 g | Fiber: 5 g | Sugar: 2 g
